Vegetable Baked Potatoes

Potatoes (good quality, because the skin is eaten and cutting is hardly possible, otherwise they fall apart) almost soft, halve and carefully scoop out with a teaspoon, so that about 1/2 cm of potato flesh is still on the skin.

Dice the hollowed potato mass.

Dice vegetables, start by sautéing onions, garlic and ginger in a small amount of olive oil in a frying pan, then add vegetable cubes and cook until al dente. Add to the potato mixture in the baking dish form.

Rinse kitchen herbs, chop and add to the potato-vegetable mixture form.

Cut the cheese into cubes and add to the baking dish with the egg, mix well and season with salt, pepper and nutmeg. If quantity is too dry, pour in another egg to bind if necessary.

Fill the potato halves and bake at 180 degrees convection for about 25 minutes or until the potatoes have a crispy crust.

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